INGREDIENTS
4 - slices whole wheat bread, toasted
Dijon-style mustard (optional)
1 - avocado, pitted, peeled, and mashed
8 - 12 - asparagus spears, steamed
1 - hard-cooked egg, sliced
Cracked black pepper and coarse sea salt
Olive oil

DIRECTIONS
Spread two bread slices with mustard, if using. Spread remaining two bread slices with mashed avocado. Top with asparagus spears and egg slices. Sprinkle with black pepper and salt and drizzle with olive oil. Top with mustard-coated bread.

FROM THE TEST KITCHEN
TO MAKE AHEAD

To get a jumpstart on this sandwich, hard-cook the eggs and steam the asparagus ahead of time. Cover and refrigerate asparagus up to 5 days and eggs up to 7 days.

NUTRITION FACTS (Avocado-Egg Breakfast Sandwich)
Per serving: 309 kcal , 17 g fat (3 g sat. fat , 3 g polyunsaturated fat , 10 g monounsaturated fat ), 93 mg chol. , 411 mg sodium , 30 g carb. , 9 g fiber , 4 g sugar , 12 g pro.